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While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise.
Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.
Labor represents a cost all foodservice operators must address and political and social unrest can inadvertently affect this are. In this blog post, consultant Juan Martinez explores the way operators can react to the issues of the day and the potential positive and negative affects these steps can have on their businesses.
Foodservice design can be an intriguing balancing act as designers look to accommodate the needs of the front and back of the house without compromising either. In this post, Juan Martinez takes a philosophical approach at finding balance in foodservice design.
Developing a new prototype is a project that can be equally exciting and daunting. But how do foodservice professionals know when their prototype development efforts are complete? Well, the answer is trickier than you might think.
Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago.
On the surface, scratch cooking seems like a pretty straightforward process for most foodservice operators. But it is important to understand how scratch cooking impacts product consistency and quality, food safety, labor and more.
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